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Potato Onion Soup

When you’re feeling under the weather it’s a common inclination to make soup. It just so happened that I a) called in sick today and b) had a bag of onions and potatoes at my disposal. I did a quick flip through my cookbooks and found an easy recipe in Eva Batt’s Vegan Cooking but for all of it’s ease, it was quite clear it was going to be bland because it had no seasonings at all. I like spice in my life and in my soup so that wasn’t going to settle. I made some quick decisions, did some taste tests on the fly, and then served it to Lisa, who then also made some last minute additions. Here’s our take on Potato Onion Soup:

1 large onion chopped small
4 celery stalks chopped small
2 tbs olive oil
3 1/2 cups water
2 large potatoes cut small
3 cloves garlic chopped
8 sprigs cilantro chopped
1/4 cup Nutritional Yeast
1 tsp salt
1/4 tsp black pepper
1 tsp paprika
1tsp coriander

1) Throw your onion, celery, and olive oil into the pot and sautee for 10-15 min with the lid on.

2) Add potatoes, water, garlic, cilantro, and seasonings.

3) Simmer for 30 minutes.

We served ours with grilled cheese made with simple bread, Daiya Cheddar, and Earth Balance. It was delicious.

Makes 4 servings.

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